Sauteed Cannellini With Spinach And Garlic

• 30 ounces cannellini beans (2 cans, drained but not rinsed)
• 1 onion (medium diced fine)
• 2 tablespoons garlic, minced
• 7 ounces frozen spinach (1 box Bird Eye or any brand)
• 2 teaspoons parsley (fresh and chopped fine)
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• Optional
• 3 tablespoons white wine (or you can use chicken broth or just water to loosen up the sauce if too thick)
• olive oil, to drizzle as a garnish

1. Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
2. Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.

beans, onion, garlic, frozen spinach, parsley, rosemary, red pepper, kosher salt, ground black pepper, olive oil, white wine, olive oil

Taken from www.food.com/recipe/sauteed-cannellini-with-spinach-and-garlic-385699 (may not work)